Crushed Spring Peas with Mint
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Recipe from A Girl and Her Greens: Hearty Meals from the Garden
Ingredients
- 2 cups fresh peas (from about 2 pounds pods)
- 1 ounce aged pecorino, finely grated
- 1 1/2 teaspoons Maldon or another flaky sea salt
- 1 small spring garlic clove or 1/2 small garlic clove , smashed, peeled, and roughly chopped
- 12 medium mint leaves (preferably black mint)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice, plus more for finishing
Instructions
- 1
Combine the ingredients in a food processor and pulse to a coarse puree, about 45 seconds.
- 2
Scrape the mixture into a bowl and roughly stir and smoosh a bit so it's a little creamy and a little chunky.
- 3
Season to taste with more salt and lemon juice—you want it to taste sweet and bright but not acidic.
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